Vij’s Thanksgiving turkey coconut curry

BT Toronto | posted Friday, Oct 4th, 2013

• Facebook
• Twitter
• E-mail
• Print

Vij’s Thanksgiving turkey coconut curry

Serves 6

Preparation time: 30 minutes

Ingredients:

• ½ tsp saffron (optional)
• ¼ cup very hot water (optional)
• 1/3 cup cooking oil
• 1 tbsp cumin seeds or black mustard seeds
• ½ tsp asafetida (optional)
• 2 tbsp finely chopped garlic (6 medium cloves)
• 1 tsp turmeric
• 1 ½ tsp salt
• 1 tsp ground cayenne pepper
• 2 tsp paprika (optional)
• 5 cups coconut milk
• 2 cups stock (chicken or vegetable)
• ½ cup chopped cilantro (optional)
• 1 pound of cooked turkey – Thanksgiving leftovers are perfect!

Method:

1. Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
2. In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzle for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping). Sprinkle in asafetida, stir, then immediately add garlic and sauté for 2 minutes. Add turmeric, salt, cayenne and paprika and sauté for 1 minute.
3. Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Add cooked turkey, cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water. Stir in cilantro and serve immediately.

Courtesy Vikram Vij, www.vijs.ca